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Artichoke Bites III
May 30, 2005

I tried this recipe for our Sunday dinner on Memorial Day weekend. It was served up as an appetizer and went over fairly well although was over-shadowed by a better appetizer. I followed the recipe fairly closely in terms of ingredients, as the only change I made was to use fresh tarragon. The lemon zest was the largest flavor component, a surprise the recipe, but a very nice addition. I made a couple changes in the preparation. Due to time I heated up the goat cheese and cream cheese mixture from refrigerator temp by placing it in a pre-heating oven for a few minutes (the recipe calls for room temperature cheeses). Also, I was hesitant to fold the artichokes into the cheese mixture so I individually rolled the 1/2 hearts into the mix, then through the parmasean and parsley. Overall, the lemon zest is a nice idea, but this appetizer lacked luster. To add luster I would have used artichoke hearts marinated in a vinegar packing rather than water. However, I think the hearts would them compete too much with the zest.

  1. 4 Ratings

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